These mini galettes des rois are a rich almond paste and puff pastry confection which commemorates the Epiphany. Add a twist of chocolate, pears, and it becomes the most delightful dessert!
- 2 puff pastry sheets or homemade puff pastry
- 2/3 cup (75g) almond flour
- 1/3 cup (50g) confectioners sugar
- 1/2 Tablespoon honey
- 1 Tablespoon water
- 2 drops almond extract (optional)
- 1 pear, peeled, cored and minced
- 8 pieces of dark chocolate
- 2 yolks, for brushing
- 2 Tablespoons maple syrup, for brushing
- In a mixing bowl, combine together almond flour, confectioners sugar, honey, water, and almond extract until a paste forms. Shape into a log, wrap up in cling film and place in refrigerator to chill for about 15 minutes.
- Line a baking sheet with parchment paper and set aside.
- Unfold both sheets of puff pastry and using a cookie cutter (or a tartlet mold), cut out as many circles as you can from the sheet and lay them on the prepared baking sheet. Make sure you have an even number of circles.
- Mound a bit of almond paste in the middle of half of the circles, leaving about 0.25-inch (1/2 cm) all around. Add tiny pieces of pear and one piece of chocolate. If you’d like, put a trinket (la fève!) or bean inside one or all of them.
- Brush the empty edges with beaten yolk, all over the circle of dough, and place the remaining circles on top of the ones with the filling. Press down the edges, using a fork to seal and lightly brush the top of the galettes with beaten yolk. Make small marks with a knife to draw a lovely pattern of your choice and prick the top with a toothpick to vent steam while baking. Place in the refrigerator and let chill for 30 minutes.
- Preheat the oven to 350°F (180°C). Brush the mini galettes with an additional layer of beaten yolk, a layer of maple syrup and bake for 20 minutes or until golden brown. Transfer to a cooling rack to cool slightly (mini galettes are best served at room temperature or lukewarm).
Keywords: Mini galettes